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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Corn - Zucchini Casserole Recipe

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This recipe for Corn - Zucchini Casserole is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 T. butter
12 c. chopped onion
2 medium zucchini (1 lb.), quartered lengthwise and thinly sliced
3 1/2 c. fresh corn (6-7 ears)
1/2 tsp. pepper
3 1/2 T. flour
1 1/2 c. 2% milk
Crumb Topping
2 T. butter
2 tsp. minced garlic
3/4 c. fresh bread crumbs
6 oz. Fontina or Monterey Jack cheese, cut into 1/2 cubes
Directions:
Directions:
Melt butter in a large skillet over medium heat. Add onion and cook about 6 minutes. Add zucchini and 5 minutes longer. Stir in corn and pepper. Cook 3 minutes until hot. Stir in flour and cook 2 minutes more. Gradually add milk. Bring to a simmer and cook 5 minutes. Let cool.
Prepare topping. Melt butter. Add garlic and stir 1 minute. Add bread crumbs and cook, stirring often unitl crumbs are toasted. Let cool.
Stir cheese into corn mixture and spoon into a shallow 2 quart casserole. Sprinkle with topping.
Bake for 30 minutes or until hot and bubbly.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is a great summer recipe.

 

 

 

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